Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi

Our previous studies on fucoidan from Malaysian brown seaweed, Sargassum binderi, found that it exhibited significant secondary anti-oxidative activity and showed non-toxicity. In order to exploit its health benefits, fucoidan-rich seaweed tea was developed in this study. A total of 4 different brew...

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Main Authors:	Lim, Seng Joe, Wan Aida Wan Mustapha, Mohamad Yusof Maskat
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/11385/ http://journalarticle.ukm.my/11385/ http://journalarticle.ukm.my/11385/1/28%20Seng%20Joe%20Lim.pdf

id	ukm-11385
recordtype	eprints
spelling	ukm-113852018-02-15T05:32:36Z http://journalarticle.ukm.my/11385/ Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi Lim, Seng Joe Wan Aida Wan Mustapha, Mohamad Yusof Maskat, Our previous studies on fucoidan from Malaysian brown seaweed, Sargassum binderi, found that it exhibited significant secondary anti-oxidative activity and showed non-toxicity. In order to exploit its health benefits, fucoidan-rich seaweed tea was developed in this study. A total of 4 different brewing time treatments were performed on Sargassum binderi at 5, 10, 15 and 20 mins (Ft05, Ft10, Ft15 and Ft20, respectively). It was found that Ft20 showed significantly (p<0.05) highest fucoidan content (27.22 ± 0.07 mg/200 mL), superoxide anion scavenging activity (16.46 ± 2.83%) and hydroxyl radical scavenging activity (89.83 ± 4.11%) compared to that of Ft05, Ft10 and Ft15. Both the secondary antioxidant activities were significantly positive correlated to the fucoidan content tests (superoxide anion scavenging activity at r=0.97, p=0.0052; and hydroxyl radical scavenging activity at r=0.99, p=0.0011). Masking of the seaweed odour was performed using lemon essence and discriminative test found that masking was most effective using lemon essence at a concentration of 0.3% (v/v). Therefore, there is potential for this seaweed tea to be commercialised, thus, consumers may acquire the health benefit of fucoidan. Penerbit Universiti Kebangsaan Malaysia 2017-09 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/11385/1/28%20Seng%20Joe%20Lim.pdf Lim, Seng Joe and Wan Aida Wan Mustapha, and Mohamad Yusof Maskat, (2017) Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi. Sains Malaysiana, 46 (9). pp. 1573-1579. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol46num9_2017/contentsVol46num9_2017.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Our previous studies on fucoidan from Malaysian brown seaweed, Sargassum binderi, found that it exhibited significant secondary anti-oxidative activity and showed non-toxicity. In order to exploit its health benefits, fucoidan-rich seaweed tea was developed in this study. A total of 4 different brewing time treatments were performed on Sargassum binderi at 5, 10, 15 and 20 mins (Ft05, Ft10, Ft15 and Ft20, respectively). It was found that Ft20 showed significantly (p<0.05) highest fucoidan content (27.22 ± 0.07 mg/200 mL), superoxide anion scavenging activity (16.46 ± 2.83%) and hydroxyl radical scavenging activity (89.83 ± 4.11%) compared to that of Ft05, Ft10 and Ft15. Both the secondary antioxidant activities were significantly positive correlated to the fucoidan content tests (superoxide anion scavenging activity at r=0.97, p=0.0052; and hydroxyl radical scavenging activity at r=0.99, p=0.0011). Masking of the seaweed odour was performed using lemon essence and discriminative test found that masking was most effective using lemon essence at a concentration of 0.3% (v/v). Therefore, there is potential for this seaweed tea to be commercialised, thus, consumers may acquire the health benefit of fucoidan.
format	Article
author	Lim, Seng Joe Wan Aida Wan Mustapha, Mohamad Yusof Maskat,
spellingShingle	Lim, Seng Joe Wan Aida Wan Mustapha, Mohamad Yusof Maskat, Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi
author_facet	Lim, Seng Joe Wan Aida Wan Mustapha, Mohamad Yusof Maskat,
author_sort	Lim, Seng Joe
title	Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi
title_short	Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi
title_full	Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi
title_fullStr	Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi
title_full_unstemmed	Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi
title_sort	seaweed tea: fucoidan-rich functional food product development from malaysian brown seaweed, sargassum binderi
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/11385/ http://journalarticle.ukm.my/11385/ http://journalarticle.ukm.my/11385/1/28%20Seng%20Joe%20Lim.pdf
first_indexed	2023-09-18T20:00:11Z
last_indexed	2023-09-18T20:00:11Z
_version_	1777406796503187456

Seaweed tea: fucoidan-rich functional food product development from Malaysian brown seaweed, Sargassum binderi

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